Premium
EFFECTS OF SERVING TEMPERATURE ON SENSORY EVALUATION OF BEEF STEAKS FROM DIFFERENT MUSCLES AND CARCASS MATURITIES
Author(s) -
OLSON D. G.,
CAPORASO F.,
MANDIGO R. W.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb04116.x
Subject(s) - tenderness , flavor , longissimus , food science , sensory system , control sample , mathematics , chemistry , zoology , biology , neuroscience
The effects of post‐cooking beef sample temperatures of 22°C (room temp) and 50°C on sensory measures were determined. Steaks from psoas, longissimus, and semitendinosus muscles from carcasses of A−, A+, and C+ USDA maturity groups were used. Steaks were oven roasted to 70°C internal temperature and cores (1.88 cm) were removed and halved, with one‐half being maintained at 22°C and the other half at 50°C. A calibrated double boiler system was used to accurately control sample temperature. Eight trained sensory panelists rated all samples on a 7‐point rating scale for flavor, juiciness, initial tenderness, and overall tenderness, and on a 5‐point rating scale for connective tissue residue. Significantly higher values for flavor (P > 0.01) and juiciness (P > 0.01) were found for 50°C samples, Tenderness measures were not affected by serving temperature. Correlation coefficients between juiciness and the various tenderness measures were higher for the 22°C samples but lower for flavor and the other sensory measures at 22°C.